If you enjoy an excellent bunt cake, you will love this Zucchini bundt cake with cinnamon icing! This deliciously sweet dessert is the perfect recipe to satisfy your sweet tooth.
I have made zucchini muffins in the past, but this bundt cake quickly became one of my favorite recipes. When I made it for the first time, my family even agreed it was the best zucchini bundt cake recipe.
They enjoyed it so much that it didn’t last very long in our house! Using your garden zucchini is a great way to make this perfect dessert. You don’t need garden zucchini to make this great recipe. One trip to the grocery store, and you’ll be on your way to baking this delectable dessert.
The cinnamon glaze is my favorite part of this cake. Another great idea is adding cream cheese for a cinnamon cream cheese frosting. If you’re a chocolate lover, you can add chocolate chips to make a chocolate zucchini cake.
The options are endless when it comes to making this dessert your own. Get ready to love this delicious bundt cake as much as I do!
What Do I Need to Make this Recipe
- Grater or food processor
- Colander
- 12-cup non-stick fluted Bundt pan
- Hand or stand mixer
- Mixing bowls
- Mixing tools
- Measuring tools
- Baking spray (with flour added preferably)
- Cake serving plate
Ingredients:
All you need are the following ingredients to start this zucchini recipe. This will quickly become one of your favorite cakes!
- Shredded zucchini, unpeeled
- Eggs, beaten
- Granulated sugar
- Vegetable oil
- Vanilla
- All-purpose flour
- Baking soda
- Ground Cinnamon
- Salt
- Baking powder
- Walnuts, chopped
How to Make Zucchini Bundt Cake with Cinnamon Icing
- First, you’ll need to preheat the oven to 325 degrees Fahrenheit.
- Shred the zucchini and let the excess water drain in a colander while you begin to prepare the cake.
- In a large mixing bowl, beat together the eggs, sugar, oil, and vanilla with a hand or stand mixer.
- Mix the flour, baking soda, cinnamon, salt, and baking powder in a separate bowl.
- If the zucchini is dripping and soggy, squeeze out the excess liquid. You want the tiniest bit of moisture in the zucchini, but you don’t want it dripping wet. Then stir the zucchini into wet ingredients.
- Mix the wet and dry ingredients together, just until combined.
- Gently fold the nuts into the batter.
- Mix the sugar and cinnamon together in a small mixing bowl. You will use this to create the swirl in your cake.
- Spray the bundt pan well with non-stick baking spray, preferably one which has flour mixture added to it.
- Pour half of the batter, over two cups, into the prepared pan.
- Sprinkle the top of this layer with the cinnamon swirl mixture, then add the other half of the batter as evenly as possible.
- Bake time is 55-60 minutes or until a toothpick comes out moist but clean.
- Cool on a wire cooling rack for 10 minutes, then invert onto a serving plate. Use a rubber spatula to help coax it out, if necessary.
- Allow the cake to cool completely.
- To make the icing, mix the confectioner’s sugar and cinnamon together in a medium-sized mixing bowl.
- Add the vanilla and 3 tablespoons of half and half until a smooth glaze forms.
- Add additional half and half, one teaspoon at a time, until it’s thick but slightly pourable.
- When the cake cools completely, drizzle the icing slowly and evenly around the top of the cake while turning the serving plate. The icing should be thick enough that it doesn’t pool at the bottom but thin enough to slowly drip down the indentations on the sides.
FAQs
1. What will I need to complete this recipe?
a. You will need the following ingredients:
- Zucchini
- Large eggs
- Granulated sugar
- Vegetable oil: You can substitute a neutral flavored oil such as avocado, canola, or grapeseed oil if you prefer.
- Vanilla
- All-purpose flour
- Baking soda
- Ground cinnamon: If you want a more potent flavor, you can substitute some or all of the ground cinnamon for nutmeg.
- Salt
- Baking powder
- Walnuts: You can omit these or use a different nut type, such as pecans or almonds. You can also substitute chocolate chips or cinnamon bacon bits instead.
- Confectioner’s sugar
- Half and half: You can also use heavy cream or evaporated milk. If you wish to substitute whole milk or another milk, please be aware that it will make the icing thinner, so you don’t need to use it as much. Try 1 tablespoon less and only add more in necessary.
b. You will need the following supplies:
- Grater or food processor
- Colander
- 12-cup non-stick fluted Bundt pan
- Hand or Stand electric mixer
- Mixing bowls (small bowl, medium bowl, large bowl)
- Mixing tools
- Measuring tools
- Baking spray (with flour added preferably)
- Cake serving plate
2. How should I store my Zucchini Bundt Cake?
Store this leftover cake in an airtight container at room temperature for 3 to 4 days. You can freeze the entire cake or pieces wrapped well with plastic and then put them into freezer-safe bags for 2 to 3 months for the best quality.
Bring the cake back to room temperature before eating.
3. What if I don’t have baking spray or flour added to it?
Baking spray with flour added works marvelously for bundt cakes, but there are alternatives if you don’t have nonstick baking spray. You can spray it with regular non-stick baking spray just before pouring the batter into the pan or grease it with melted shortening.
Please don’t use butter or melted butter, as it will cause the cake to bake differently on the outside.
To ensure that your cake doesn’t stick (especially if you’re using an old pan), I recommend using 1 or 2 tablespoons of flour to the pan; after you’ve greased it, then turn and shake the pan to coat the inside and bottom of the pan thoroughly with the flour.
You can then discard excess flour and pour the batter into the pan.
YOU MIGHT ALSO LIKE:
If you love this Zucchini bread recipe as much as we do, you might also enjoy these other recipes!
- Air Fryer Zucchini Fritters
- Air Fryer Banana Muffins
- How to make a Hershey Filled Chocolate Bundt Cake
- Brown Sugar Bundt Cake Recipe
- Better Than Sex Cake
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Zucchini Bundt Cake with Cinnamon Icing
Ingredients
Zucchini Cake
- 2 cups zucchini peeled, shredded
- 3 large eggs beaten
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup walnuts chopped
Cinnamon Swirl
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Icing
- 2 cups confectioner's sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract pure
- 3 Tablespoons half and half
Instructions
- First, you’ll need to preheat the oven to 325 degrees Fahrenheit.
- Shred the zucchini and let the excess water drain in a colander while you begin to prepare the cake.
- In a large mixing bowl, beat together the eggs, sugar, oil, and vanilla with a hand or stand mixer.
- Mix the flour, baking soda, cinnamon, salt, and baking powder in a separate bowl.
- If the zucchini is dripping and soggy, squeeze out the excess liquid. You want the tiniest bit of moisture in the zucchini, but you don’t want it dripping wet. Then stir the zucchini into wet ingredients.
- Mix the wet and dry ingredients together, just until combined.
- Gently fold the nuts into the batter.
- Mix the sugar and cinnamon together in a small mixing bowl. You will use this to create the swirl in your cake.
- Spray the bundt pan well with non-stick baking spray, preferably one which has flour mixture added to it.
- Pour half of the batter, over two cups, into the prepared pan.
- Sprinkle the top of this layer with the cinnamon swirl mixture, then add the other half of the batter as evenly as possible.
- Bake time is 55-60 minutes or until a toothpick comes out moist but clean.
- Cool on a wire cooling rack for 10 minutes, then invert onto a serving plate. Use a rubber spatula to help coax it out, if necessary.
- Allow the cake to cool completely.
- To make the icing, mix the confectioner’s sugar and cinnamon together in a medium-sized mixing bowl.
- Add the vanilla and 3 tablespoons of half and half until a smooth glaze forms.
- Add additional half and half, one teaspoon at a time, until it’s thick but slightly pourable.
- When the cake cools completely, drizzle the icing slowly and evenly around the top of the cake while turning the serving plate. The icing should be thick enough that it doesn’t pool at the bottom but thin enough to slowly drip down the indentations on the sides.
Notes
Nutrition
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
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